We have lots of leftovers from last week, so I’m planning just the basics this week, along with a few new favorites and one very fancy breakfast recipe!
A true summer basket this week! I couldn’t be more excited about corn (all 8 ears!), but won’t say the same for all this squash! Let’s see how many recipes I can hide it in this week.
- Roast chicken with carrots
- Cheddar zucchini bread
- Thai style tofu fried rice
- Squash crust pizza
- Corn salad
- Orzo and squash
We’ll eat all our fruit as snacks. I may have to make some additional squash breads to use up everything we got this week!
Even as hot as the days are, we’re still getting leafy greens along with our beans and squash, so I’m not in full casserole mode yet! Here’s what we are planning to make this week
- Crispy salmon and chard
- Beet and avocado salad
- Wok cooked Romano beans
- Greek Turkey Meatballs with tzatziki and pitas
- Sunchoke gnocchi and spinach
- Lemon blueberry scones
Well probably eat the peaches and definitely the cantaloupe for breakfast and snack on the cucumbers throughout the week. I’m still hoping to make a chocolate zucchini cake, if I can stand to run the oven that long this week!
I try to make a mix of quick, small meals we will finish in one sitting and larger meals that make plenty of leftovers and space them throughout the week. Salad on repeat gets old fast. The ingredients this week help me mix and match flavors for many different styles and tastes. Here’s what I have planned.
- Wax beans and chorizo
- Zucchini quesadillas
- Sheet pan sausage potato pepper roast
- Blackberry and blue cheese salad
- Curried lamb with chard
- Chicken fajita salad
The peaches we got are pretty hard and will take a while to ripen. I also see a cucumber a day as snack in my future!
Welcome to another week of balancing leftovers with the new bounty from this week’s basket. No doubt we’re moving quickly into the peak of summer season now. Here’s what I am planning to make (or still plan to make, in the case of some of last week’s basket ingredients!)
- Drunken (zucchini) noodles
- Farro Salad with Beets, Scallions & Pistachios
- Broccoli and tofu stir fry
- Greek farro salad
- Zucchini noodle lasagna
- Quiche with chard, cheddar, and breakfast sausage
I’m also still hoping to make a zucchini chocolate cake of some sort, maybe to freeze, since the fridge is already overwhelmed with leftovers as it is!
Like I mentioned last week, we have some soggy lettuce hanging around, so you’ll notice some recipes this week that feature ingredients from weeks past as we try to not let anything go to waste.
This is the perfect early summer basket this week! The boxes are getting heavier and the veggies are filling up both sides of our crisper, which is a sure sign we’re headed for peak season. I’m trying to take a break from pasta with my menu this week, although there’s no break from salads in sight!
A good mix of roots and leaves this week. I’m trying to plan a lot of quick meals good for a busy workweek with long hours, or at least with parts that can be prepped ahead of time.
- Blueberry waffles
- Whole roasted kohlrabi and pesto chicken
- Zucchini chicken enchilada casserole
- Pasta with sausage and peas
- Beet and freekeh salad (will serve over lettuce)
- Pasta with clam sauce
We’ll probably just eat the peaches plain and either turn the scapes into more pesto, or save them for another week.
If you though the basket couldn’t get more green and leafy after last week, you will be amazed at how much we got for Week 6! This may be the time to start stocking the freezer for later months, if it weren’t too hot to turn on the stove most days!
- Pan seared bass with garlic scape sauce
- One pan chicken sausage and potatoes
- Beef taco salad
- Crispy skin salmon with Napa cabbage
- Vietnamese noodle salad with pulled beef
- So excited to finally make my absolute favorite rhubarb recipe – this lemon rhubarb cheesecake
- A recipe for the freezer (if it makes it that far): Quiche with sausage, garlic scapes, and chard
- How amazing does this collard breakfast sandwich look?! If I can get caffeinated enough one weekend morning, I’ll try and make this 🤤
I still need to make plans for the kale, but I’ll either toss it in with the chicken sausage and potatoes or hope it holds up in the crisper until I get a better idea!
After a couple weeks of folks telling me our basket haul looked small, I think you’ll agree that we have an abundance this week, especially of leafy greens!
- Kale and artichoke chicken casserole
- Salad with orange and kohlrabi
- Pork Chops with Kohlrabi, Apple, and Mint Slaw
- Sunchoke gnocchi (pre-made and frozen) with sautéed spinach
- Slow cooker shredded beef tacos with cherry tomato salsa
- Strawberry rhubarb pie
We’ll probably end up eating more salads than this, but I’m running low on ideas! Maybe taco salad with our leftovers or a deli drawer-clearing chef salad?